I love pies and tarts. They are homey, delicious and comforting….and rustic so you don’t need to strive for perfect pleating, folds or lattice, unless you’re trying to impress someone. The best part of pies and tarts is their ‘homemade’ look…well, actually, it’s their delicious flavor…
Makes 8-10 servings
1 cup fresh/frozen raspberries
For glazing use brown rice syrup
Preheat oven to 350o and line a baking sheet or pizza tin with parchment.
Prepare the pastry by whisking flour, salt, baking powder and cinnamon in a mixing bowl. Cut oil into flour mixture, using a fork or a pastry cutter, to achieve the texture of wet sand. Slowly add water, mixing until dough gathers into a soft, pliable ball, not too sticky or too dry. Knead 3-4 times just to gather. Wrap in plastic and set aside.
Prepare filling by combining apples with arrowroot, sea salt, oil, rice syrup and lemon zest in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. Remove from heat and fold in raspberries. Set aside.
Roll dough between two sheets of parchment to create a large round disk, about 1/8-inch thick. Spoon filling onto dough, leaving about 2 inches of dough exposed around the perimeter. Fold and pinch the edges of the dough up over the filling, leaving the center exposed, creating an open-faced circular, homestyle tart (known as a galette). Transfer tart to baking sheet and bake until crust is golden and firm and fruit is tender and bubbling, 35-40 minutes. (If the crust seems to be browning too quickly, simply cover loosely with foil for 10-15 minutes.)
Remove tart from oven and transfer to a wire rack. Place about 1/2-cup brown rice syrup in a small saucepan and cook over high heat until it foams. Spoon glaze evenly over the outer crust. Allow to stand for 10 minutes before slicing into wedges.